Brazilian Style Coconut Cookies – a delicious recipe with Butter, Egg Yolks, Sugar, Cornstarch, Coconut, Coconut Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F (175 C).
2
In a large bowl, cream butter with egg yolks and sugar. Set aside.
3
Combine the cornstarch with the shredded coconut. Alternate adding the the coconut milk and the cornstarch mixture into the creamed mixture. Then add a pinch of salt and teaspoon coconut extract. Mix well until dough is soft but not sticky.
4
Roll balls of dough and place them on a greased baking tray. Then press with a fork to give them a simple decoration.
5
Bake for 35 minutes or until cookies feel tight when you press them in the center.
6
When ready, remove them from the oven and place on a rack and allow to cool completely. Store in an airtight container.
7
This recipe makes 22 cookies.
877
kcal
Calories
29
g
Fat
144
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 stick Butter, At Room Temperature, 2 whole Egg Yolks, 1 cup Sugar, 4-1/2 cups Cornstarch, and more.
Yes, Brazilian Style Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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